James Wilson: /* Hops */

2023-04-19T15:49:26Z

Hops

← Older revision		Revision as of 15:49, 19 April 2023
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	* 55 g — Centennial 8.5% — Dry Hop — 3 days		* 55 g — Centennial 8.5% — Dry Hop — 3 days
	* 55 g — Mosaic 12% — Dry Hop — 3 days		* 55 g — Mosaic 12% — Dry Hop — 3 days
	~~The second dry hop add 4 days after the previous dry hop - so it is 8 days of dry hop in total.~~

	=== Yeast ===		=== Yeast ===

James Wilson: Created page with "'''By Joe Hickey''' Recipe is part of Recipe Index '''BJCP 2021 Style - 18B American Pale Ale''' Was a cracking beer that was all drunk way too quickly! Unfortunately I didn’t download the judges feedback… == Awards == ''' Norwich Amateur Brewers Hoptober, October 2022 (Diss, Norfolk)''' 2nd - American Pale Ale == Measures == * IBU 40 * ABV 6.3% * OG 1.064 * FG 1.015 * EBC 10.2 * 23 litres into fermenter * 20.5 litres kegged and bottled == Ingr..."

2023-04-19T15:47:46Z

Created page with "'''<big>By Joe Hickey</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style - 18B American Pale Ale''' Was a cracking beer that was all drunk way too quickly! Unfortunately I didn’t download the judges feedback… == Awards == ''' Norwich Amateur Brewers Hoptober, October 2022 (Diss, Norfolk)''' 2nd - American Pale Ale == Measures == * IBU 40 * ABV 6.3% * OG 1.064 * FG 1.015 * EBC 10.2 * 23 litres into fermenter * 20.5 litres kegged and bottled == Ingr..."

New page

'''<big>By Joe Hickey</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style - 18B American Pale Ale'''

Was a cracking beer that was all drunk way too quickly! Unfortunately I didn’t download the judges feedback…

== Awards ==
''' Norwich Amateur Brewers Hoptober, October 2022 (Diss, Norfolk)'''

2nd - American Pale Ale

== Measures ==
* IBU 40
* ABV 6.3%
* OG 1.064
* FG 1.015
* EBC 10.2
* 23 litres into fermenter
* 20.5 litres kegged and bottled

== Ingredients ==

=== Water ===
Ca2+ 114; Mg2+ 20; Na+ 9; Cl- 53; SO42- 273; HCO3- 34

=== Malt ===
* 3.7 kg (60.5%) — Crisp Finest Maris Otter® Ale Malt — Grain — 6.5 EBC
* 1 kg (16.3%) — Crisp Vienna Malt — Grain — 7.8 EBC
* 300 g (4.9%) — Dingemans Cara — Grain — 14.8 EBC
* 200 g (3.3%) — Carapils/Carafoam — Grain — 4 EBC
* 920 g (15%) — ASDA Rolled Oats — Adjunct — 2.6 EBC
* 220g Dextrose (added to boil)

=== Hops ===
* 34 g (13 IBU) — Centennial 8.5% — Boil — 10 min
* 34 g (18 IBU) — Mosaic 12% — Boil — 10 min
* 34 g (4 IBU) — Centennial 8.5% — Aroma — 20 min hopstand using hop rocket @ 80 °C
* 34 g (5 IBU) — Mosaic 12% — Aroma — 20 min hopstand using hop rocket @ 80 °C
* 55 g — Centennial 8.5% — Dry Hop — 3 days
* 55 g — Mosaic 12% — Dry Hop — 3 days
The second dry hop add 4 days after the previous dry hop - so it is 8 days of dry hop in total.

=== Yeast ===
2 pkg — Lallemand Verdant

== Process ==
=== Mash ===
* Strike Temp — 69.2 °C
* Mash 1 — 65 °C — 60 min
* Mash Out — 75 °C — 10 min

=== Boil ===
* 60 minute boil
* Adding protafloc and yeast nutrient with 10 minutes left of boil.
* Brausol added at flameout.

=== Ferment ===
* Add Clarity Ferm to fermenter.
* Ferment at 19C for 5 days
* Ramp to 22C for 3 days
* Drop to 15C for dry hopping for 3 days
* Cold crash to 2C for 7 days before packaging.

[[Category:Recipes]]

Bob the Younger - Revision history

James Wilson: /* Hops */